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Ingredients
| pasta (penne): 1 lb |
| alfredo pasta sauce: 26 oz |
| meatballs: 1 lb |
| tomato sauce: 15 oz |
| ricotta cheese (whole milk): 15 oz |
| parmesan cheese (grated): 1/2 tsp |
| mozzarella cheese, nonfat (shredded): 2 tsp |
Cheesy italian meatball casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.